Le Creuset Red Pepper and Tomato Chicken Bake

Zola Nene shares one of her go-to recipes with the Le Creuset Signature Shallow casserole

Serves: 4
Time: 1 hour 30 minutes
Recipe by: Zola Nene


8 chicken thighs, skin on & bone in
Salt and pepper to taste
2 Tbs olive oil
2 red peppers, deseeded & roughly chopped
1 punnet cherry tomatoes
1 Tbs tomato paste
2 Tbs maple syrup
2 garlic cloves, finely crushed
1 tsp paprika
Pinch chilli flakes
1/2 cup orange juice
Fresh roughly chopped Parsley to serve


Preheat oven to 200c.
Heat a 30cm Le Creuset Cayenne Buffet Casserole then add olive oil.
Season the chicken with salt and pepper, then brown in the pan, skin side down until golden. To the pan add the peppers and tomatoes.
In a bowl, whisk together tomato paste, honey, garlic, paprika, chilli flakes and orange juice and season to taste with salt and pepper. Pour mixture over the chicken, then place into the oven, uncovered, to roast for 1 hour.
Sprinkle with fresh parsley to serve.
Serve with rice, pasta or toasted sourdough.

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